Bushra Griffith
Cheese is a beloved food worldwide, but it has a peculiar tendency to sweat, which can make it less appealing to consumers. This sweating is caused by the cheese releasing moisture into the air, typically when kept at room temperature for too long. Salt crystals in the milk used to make cheese can also produce moisture on the outside of the cheese over time. Additionally, fatty acid droplets and condensation contribute to cheese sweating. While sweaty cheese is generally safe to eat, improper storage can lead to mould formation. To prevent cheese from sweating, proper storage is crucial, including wrapping and maintaining a cold temperature until serving. Interestingly, cheese can also induce sweating in consumers, known as cheese sweats, caused by volatile organic compounds in the food.
| Characteristics | Values |
|---|---|
| Reason | Fatty acid droplets and condensation |
| Prevention | Store cheese properly, use greased paper, aluminium foil or beeswax wraps, limit exposure to heat |
| Safe to eat? | Yes, but not at its peak texture and flavour |
| Occurrence | When kept at room temperature for too long |
| Storage | Always keep cheese tightly wrapped, preferably in clingfilm |
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What You'll Learn
Fatty acids and condensation
Cheese is made from milk that has been coagulated and has had lactic acid-producing bacteria added to it for fermentation. The resulting cheese consists of protein, fat, water, and sugars, plus fatty acids. The two main reasons why cheese sweats are fatty acid droplets and condensation.
Fats give different cheeses their textures and flavours. The more fats, the softer the cheese, and often the more flavourful, too. If those fatty acids are leaving the cheese because it's warming up, they're taking their soft texture and rich flavours with them. As the cheese loses its fat, its texture tends to harden and it may even crack.
As cheese reaches room temperature, its casein protein matrix loosens up and releases the fatty acids. Within a few minutes, the fatty acids will make their way to the surface of the cheese and form little oily droplets.
To keep cheese from sweating in the long term, it's important to follow certain storage and serving practices. Firstly, remove the cheese from any plastic wrapping and replace it with greased paper or aluminium foil. This allows moisture to escape instead of turning into condensation.
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Proper storage and serving practices
The proper storage of cheese is essential to prevent sweating and preserve its flavour and texture. The two main reasons why cheese sweats are fatty acid droplets and condensation.
Firstly, it is important to note that cheese should be stored in the refrigerator, ideally at a temperature of around 35 °F/4 °C. When storing cheese in the refrigerator, it is best to keep it in the drawers usually reserved for vegetables at the bottom of the fridge, as there is more humidity, which benefits the cheese.
To avoid condensation, do not store cheese wrapped in plastic. Instead, use cheese paper, a special type of thick paper coated on one side with a combination of wax and polyethylene. Alternatively, you can wrap the cheese in parchment or wax paper and then place it in a loosely sealed container or plastic bag. Reusable beeswax wraps are also an effective option. If using a container, it is important to note that it should be opened occasionally, especially for softer cheeses, to avoid condensation and the development of off-flavours.
When storing cheese, only slice the cheese when you are going to use it, as slicing increases the surface area, exposing more cheese to possible contamination, oxidation, and dehydration, thus shortening its shelf life. It is also important to note that different types of cheese have different storage requirements. For example, fresh cheeses such as mozzarella and feta have the shortest shelf life and are sometimes packaged in brine to increase their shelf life and improve their texture. On the other hand, soft cheeses such as brie, camembert, or Limberger will continue to soften as they are stored, while hard cheeses such as Parmesan or asiago will get harder as they age.
In terms of serving practices, it is recommended to take the cheese out of the refrigerator 30 minutes to a couple of hours ahead of serving to enhance the flavours and soften the textures. However, it is important to only remove the cheese that you intend to serve and keep the rest in the refrigerator. If it is a very warm day (over 30°C or 85°F), it is best to serve the cheese indoors. Finally, it is recommended to consume the cheese within two hours of removing it from the refrigerator.
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The cheese sweats phenomenon
Cheese is a beloved food worldwide, but some people experience an unusual side effect when they eat it: sweating. This phenomenon, known as "the cheese sweats", can happen to anyone, regardless of the type of cheese consumed, although cheese tends to cause the most powerful reaction. It is caused by volatile organic compounds in the food, which are released as your body digests them. The severity of the sweats is influenced by factors such as the amount of cheese consumed, inherited genes, and the effectiveness of enzymes in the saliva in breaking down food. In rare cases, cheese sweats may be linked to nerve damage in the face or diabetes.
The cheese sweats are a form of gustatory sweating, which can also be triggered by other foods such as spicy curries or red meat. This type of sweating can even occur when talking about or thinking about food. While it may be unpleasant, most people who experience the cheese sweats continue to indulge in their favourite cheeses. Additionally, while cheese can cause sweating in people who eat it, it is also susceptible to sweating itself.
Cheese sweats when it releases moisture into the air, typically after being kept at room temperature for too long. This occurs due to the presence of salt crystals in the milk used to make the cheese, which produce moisture on the cheese's surface over time. To prevent cheese from sweating, it should be stored properly, such as by using greased paper or perforated aluminium foil instead of plastic wrap, and limiting its exposure to heat before serving.
Interestingly, cheese also contains substances called casomorphins, which are protein fragments that can have an opioid effect on the body over extended periods of consumption, potentially leading to cravings and addiction. However, this effect would only be noticeable after consuming extremely large quantities of cheese.
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Preventing cheese from sweating
Sweating in cheese is caused by fatty acid droplets and condensation. To prevent this, you must focus on two main aspects: how you wrap the cheese and where you keep it.
Firstly, it is important to avoid wrapping cheese in plastic wrap or cling film. Plastic wrap suffocates the flavour of the cheese and, after a few days, it will start to taste like plastic. Cling film also traps moisture, encouraging mould to grow on the cheese. Instead, cheese should be wrapped in waxed paper, parchment paper, or greaseproof paper, which allows the cheese to breathe and prevents too much moisture from building up. Beeswax wraps are another good option. For blue cheese, perforated aluminium foil or a layer of tin foil over waxed paper is recommended. Soft cheeses like mozzarella, ricotta, and chèvre should be kept sealed in their original containers.
Secondly, cheese should be stored in the fridge, specifically in the salad drawer, which provides a moderately humid environment. When serving, only remove the cheese from the fridge that you are going to serve, and avoid exposing the cheese to heat. If the temperature is above 30°C or 85°F, serve the cheese indoors. Consume the cheese within two hours to avoid sweating.
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Nutritional implications of sweaty cheese
Cheese is a beloved food worldwide, but it can cause an uncomfortable side effect: sweating. This phenomenon is known as "cheese sweats" or "gustatory sweating", and it can occur when eating, talking about, or even thinking about cheese. While it is safe to consume sweaty cheese, it may not be aesthetically pleasing to some, and it may also indicate that the cheese is not at its peak texture and flavour.
The primary reason for cheese sweating is the release of moisture into the air, which occurs when cheese is kept at room temperature for an extended period. This moisture can come from fatty acid droplets and condensation, especially if the cheese is not properly stored. To prevent cheese sweating, it is recommended to store cheese properly, both in terms of wrapping and location. Removing plastic wrap and replacing it with greaseproof paper, perforated aluminium foil, or beeswax wraps can help the cheese breathe and reduce condensation. Additionally, limiting the cheese's exposure to heat before serving can also reduce sweating.
The nutritional implications of sweaty cheese are important to consider. Firstly, sweaty cheese is generally safe to consume, as the moisture itself does not pose any health risks. However, if the cheese is left for too long, it can become mouldy, especially if it is not properly wrapped or covered. Therefore, it is crucial to inspect the cheese for any signs of mould or discolouration before consumption.
Additionally, the nutritional content of sweaty cheese may be affected. Cheese is a good source of protein, and it contains substances called casomorphins, which are fragments of protein that can have an opioid effect on the body over extended periods of consuming large quantities of cheese. However, the sweating process may slightly alter the protein content, as the moisture release could lead to a slight dilution of the cheese's nutritional content.
Furthermore, the fat content of the cheese may also be impacted by sweating. Fatty acids are one of the main reasons for cheese sweating, and the release of moisture can affect the overall fat composition of the cheese. This could be especially relevant for low-fat cheeses, as they are less likely to sweat and may retain a higher proportion of their fat content.
In conclusion, while sweaty cheese is generally safe to consume from a nutritional perspective, it may not be aesthetically pleasing or indicative of optimal flavour and texture. The release of moisture can affect the nutritional content, particularly the protein and fat composition. Therefore, proper storage and handling of cheese are crucial to minimise sweating and maintain its nutritional integrity.
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Frequently asked questions
Cheese sweats because it is releasing moisture into the air. This happens when cheese is kept at room temperature for too long.
The two main reasons for cheese sweating are fatty acid droplets and condensation.
To prevent cheese from sweating, always keep it tightly wrapped. Cling film is best as it sticks to everything. You can also use greased paper, perforated aluminium foil, or beeswax wraps.
If your cheese is already sweating, you can blot it with a paper towel to dry it up.
For the most part, sweaty cheese is safe to eat. However, if you leave cheese long enough to sweat and dry, parts of it may become mouldy, especially if it is partly covered with cling film or a wrapper.
